Scallop carpaccio with basil, coriander, mint and lime

servings4
30 minutes

Ingredients

Scallop carpaccio

  • 8 scallops
  • 1 avocado
  • 1 bunch of basil
  • 1 tbsp of crème fraîche
  • 2 limes
  • 50g of mixed salad leaves
  • 4 radishes
  • 1 bunch of coriander
  • 2 spring onions
  • 1 bunch of mint
  • olive oil
  • sea salt

Method

1
Make the avocado crème fraîche up to two hours in advance. Cut the avocado in half then remove the stone. Scoop out the flesh with a spoon and place in a small bowl
  • 1 avocado
2
Add the crème fraîche and the juice of one lime, then process to a purée with a stick blender. Transfer to a bowl and cover the surface of the puree with clingfilm so no air can reach the surface
  • 1 tbsp of crème fraîche
  • 1 lime, juiced
3
Prepare the herbs. Pick the smallest leaves from each bunch, aiming for four or five of each variety per person
  • 1 bunch of basil
  • 1 bunch of mint
  • 1 bunch of coriander
4
Place the picked leaves in a small bowl or ramekin, cover with moist kitchen paper and refrigerate. Some of the large leaves will be used to chiffonade when plating
5
Slice the scallops into very thin coins and place them on a tray in the refrigerator until very cold
  • 8 scallops
6
Once cool, plate the scallops. Spread a thin layer of the avocado crème fraîche in a small circle in the centre of each plate then overlap the scallop slices in a circle so they cover the avocado
7
To finish and serve, slice the radishes into thin coins then slice the coins into thin batons, scattering these over the scallops
  • 4 radishes
8
Trim off the roots of the spring onions, remove any discoloured or wilted outer leaves then slice the spring onions on a slight angle into very thin elongated coins. Scatter these over the scallops as well
  • 2 spring onions
9
Cut the remaining lime in half and squeeze some drops of the juice over the scallops, keeping the lime. Season the dish lightly with sea salt
  • 1 lime
  • sea salt
10
Top with salad leaves over the scallops and finish with the picked herbs and serve
  • 50g of mixed salad leaves
11
Finally drizzle with a small dash of olive oil, add a last squeeze of lime juice and serve immediately
  • olive oil